Directions:
- Heat oven to 350 degrees F. Prepare cake batter as directed on package for the light or low-fat version; set aside. Mix cream cheese, egg and sugar until well blended.
- Remove 3/4 cup of the cherry pie filling for garnish; set aside. Spoon 2 tablespoons cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 tablespoon each of the cream cheese mixture and the remaining cherry pie filling. Cover evenly with remaining cake batter.
- Bake 20 to 25 minutes or until toothpick inserted in centres comes out clean. Cool 5 minutes; remove from pan to wire racks. Cool completely. Top with whipped topping and reserved cherry pie filling just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 35.95 Kcal (151 kJ) | ||
| Calories from fat | 25.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Cholesterol | 15.15mg | 5% | |
| Sodium | 19.62mg | 1% | |
| Potassium | 14.48mg | 0% | |
| Total Carbs | 2.28g | 1% | |
| Sugars | 1.1g | 4% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 0.5g | 1% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 8.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 289.8 Kcal (1213 kJ) | ||
| Calories from fat | 209.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.27g | 4% | |
|---|---|---|---|
| Cholesterol | 122.16mg | 5% | |
| Sodium | 158.2mg | 1% | |
| Potassium | 116.77mg | 0% | |
| Total Carbs | 18.41g | 1% | |
| Sugars | 8.9g | 4% | |
| Dietary Fiber | 0.48g | 0% | |
| Protein | 4.04g | 1% | |
| Vitamin C | 0.7mg | 0% | |
| Iron | 0.9mg | 1% | |
| Calcium | 68.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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